Wanna know how to do it? First of all, make your own pumpkin pie spice to have on hand-it makes your spice cabinet smell really good, if for nothing else. :)
- 8 teaspoons ground cinnamon
- 4 teaspoons ground ginger
- 2 teaspoon ground cloves
- 2 teaspoon ground nutmeg
Now, here's the rest!
Pumpkin Chocolate Cake
1/4 cup coconut oil, in it's liquid state (just warm it a bit!)
1 cup whole wheat flour
1/3 cup cocoa powder or raw powdered cacao
2 teaspoons pumpkin pie spice
1 teaspoon baking powder, aluminum free
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sucanut
2 eggs (or 1/2 banana, 1/2 apple and a little bit more baking powder blended well)
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease an (8-inch) square baking pan with coconut oil or cooking spray and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs (or substitute), pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes.
And folks, I'm so sorry I've been so lax in taking pictures. Either it's gone super fast, or I am just too busy to think about it. But trust me: I only post things on here that we REALLLLLLYYYYY like!
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